Butternut Squash Soup

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easy recipe to follow! very yummy! a hit at my dinner party! :

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I had two beautiful butternut squash and knew I wanted to make a soup. I followed this recipe pretty close with just a few changes to "kick it up a notch".
To cut down in the prep time I cut the squash in half, cleaned them out and put them in the microwave for 8 minutes (2 halves at a time. Let them cool and scooped out the squash and added it to the sauted onion (used red onion, garlic and tomatos. I had fresh apples on hand and decide d that would go well in the soup - -sliced and cored (left peel on one large Gala apple and threw it in with the squash. For an extra "bite" I added green chili powder and some red chili power, not too much, just enough to have a little "bite". I garnished the top with sourcream with a dash of red chili powder. LIving in southern AZ we like our foods with a spice.. I took this to a gathering of friends and it was a big hit. I will be making this again this winter.

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I made this without the tomatoes and it was yummy!!! The basalmic added just the right high note!

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This is a great recipe. I used half the oil and fresh tomatoes and it was still delicious. Yum Yum

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Filling and tasty

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Easy. Tastes good. I roasted the squash. I used canned diced tomatos. I added a tablespoon of molasses.

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this was bomb! I never cook, and it was easy...and fabulos!

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You can make this recipe many different ways. I substituted the squash for canned fresh pumpkin (not pumpkin pie mix and made delicious pumpkin soup. You save time because you don't have to peel or cut up a squash or pumpkin, and you also don't have to wait 12 minutes for the vegetable to soften. I have made this adapted recipe many times for family and guests, and it always receives raves!

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This recipe makes a great soup. Don't be deceived by the prep time....it takes longer than 10 minutes to get the skin off the squash!

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This receipe was very easy to make and my family loves it. Perfect for a cold winter night and hearty enough to make a meal out of it.